Thai Basil Chicken
Hi all! Thanks for your responses to my last post—it was interesting to hear everyone weigh in on the topic. I’m definitely lucky to have a flexible schedule, and while going back to work will be an adjustment, I do think it’s ultimately going to be what’s best for me AND Lila.
Moving on to…food! We’ve made some great friends here in Huntsville. They’re always up for a beer. They love game nights. And, perhaps most wonderfully—two of these friends have a garden full of basil and bring us a BIG bag anytime we see them.
I’m totally incompetent when it comes to growing basil…or any herb…or any plant, really. My parents bought us a houseplant when Lila was born, and you should see it now. Poor thing. At least my kid is still alive.
Anyway, when you get a batch of basil like this:
…you know you need to make something tasty with it. Last time, we made a bunch of pesto. So much that I was sweating garlic for weeks afterwards.
This time, we went a different route: Thai Basil Chicken.
This dish was SO easy to make, and really tasty. Nothing we make these days takes more than about 30 minutes—and most take much less. Instant rice is our friend.
Thai Basil Chicken (for 2)
1 large chicken breast, chopped into small pieces
1 tbsp. coconut oil
1/2 white onion, chopped
1/2 cup water
2 tbsp. fish sauce
1/4 cup tamari (or soy sauce)
1 tbsp. sugar
5-6 bird’s eye chilies
1 tsp. chili paste
3 cups fresh basil
In a large skillet, heat the coconut oil. Add onion and cook for 4-5 minutes. Add chicken and continue to cook. Combine water, fish sauce, tamari, and sugar, mixing until sugar has dissolved. Add to chicken. Add chilies and chili paste (one or both of these are optional, depending on how spicy you want the dish).
Cook dish for 15-20 minutes, until sauce has thicken and coats the chicken and veggies. Add the basil at the last minute, just before serving, and allow it to wilt down.
Serve over rice.
Mmmmm…this was tasty—and SPICY! A great way to use all that basil!
Hope you have a good Wednesday—I’m off to prepare my syllabi for the upcoming semester. Now that August is officially here, it’s sinking in that summer can’t last forever. SIGH.